It can be seen that the main external cause of water-like lotus root starch (starch) solidification is heating. The phenomenon that starch becomes translucent colloid under certain conditions after heating with water. After the starch milk is heated, the starch particles begin to be destroyed in a certain temperature range; The crystal structure disappears, the volume expands, and the viscosity rises sharply, showing a sticky paste and becoming amorphous starch.
Lotus root starch is a kind of starch. At a proper temperature (the required temperature of starch from various sources is different, generally 60-80℃), the function of swelling, splitting and forming a uniform paste solution in water is called gelatinization. The essence of gelatinization is that the hydrogen bond between ordered and disordered (crystalline and amorphous) starch molecules in starch particles is broken and dispersed in water to become colloidal solution. Traditionally, only mature lotus root is used as raw material, and it is processed by strict traditional techniques such as lotus root selection, grinding, precipitation, conditioning and knife cutting. Without any chemical treatment, the inherent physical and chemical characteristics of starch are not changed. Therefore, it is called "ancient pure lotus root starch".